Photos by MJ Klein Meal features 2 types of dumplings and 3 soups plus one vegetable
The other day Hui-chen and I were driving in Jubei around noon time. She asked me if I wanted to eat lunch at our favorite dumpling restaurant there, the Ding Gong. Silly Question! (Note: some of these photos are over-exposed, a classic Nikon D80 trait. I apologize for the poor quality of some of the photographs)
Practically every place in Taiwan has their own recipe for hot sauce. This is “la yo” or hot oil, with chilies. I like how I caught the big red drop as it was going into the bowl. This hot sauce is great and matches the dumplings very well.
When you order one of the dumplings, it comes with soup. This is classic Egg Drop Soup and it’s not much different than what you get in the US, except that this soup actually has some flavor! It’s a chicken based broth and they weren’t stingy with the eggs.
Did I mention that we like soup? This is Hot & Sour Soup, Taiwan style. When ordering this soup you must always ask if there is pig or duck blood in it, as the original recipe calls for blood, and many people don’t like to eat blood products.
The reason these are called “soup” dumplings is because they have juice from the meat inside. In the English language, we wouldn’t use the word “soup” to describe the liquid, but that is the term in Chinese, so we must use it in the translation. These dumplings are quite wet so you have to be careful when you eat them because they could drip down the front of your clothing.
I can’t wait to go back already!
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